Name: Strawberry Earthquake Cake
Prep time: 10 min
Cook time: PT-488779H3M53S
Total time: 5 h 15 min
Cuisine: Mexican-Inspired
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 2 cups canned or frozen corn; 8 oz cream cheese, cubed; 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1/4 cup mayonnaise or sour cream; 2 tbsp fresh lime juice; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; Fresh cilantro, chopped (for garnish)

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This Strawberry Earthquake Cake is a fun twist on the classic dessert, loaded with creamy strawberry flavor, pockets of cream cheese, and a moist, rich cake base. As it bakes, the layers shift and crack apart, creating that signature “earthquake” look. It’s a dessert that feels both indulgent and easy to put together, making it perfect for gatherings or a sweet treat at home. Strawberry Earthquake Cake

Why You’ll Love This Recipe

I love how this cake practically makes itself look impressive with its natural cracks and swirls. I don’t need fancy decorating skills because the cake takes care of the presentation on its own. The combination of strawberries, cake, and cream cheese creates a flavor that feels both fruity and creamy at the same time. I also enjoy that this recipe doesn’t take much effort but still gives me a dessert that feels special and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Strawberry cake mix
Eggs
Vegetable oil
Water
Sweetened shredded coconut
Chopped pecans (optional)
Fresh strawberries (chopped)
Cream cheese
Butter
Powdered sugar
Vanilla extract

Directions

I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking pan.
I sprinkle the coconut and pecans (if I’m using them) evenly across the bottom of the pan.
Next, I scatter the chopped strawberries on top of the coconut layer.
In a large bowl, I prepare the strawberry cake mix according to the package instructions by mixing it with eggs, oil, and water. I pour the batter over the strawberry layer.
In a separate bowl, I beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
I drop spoonfuls of the cream cheese mixture over the cake batter. It will sink as it bakes and create swirls and cracks.
I bake the cake for about 45–50 minutes, or until the center is set and the top is golden and cracked.
I let the cake cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This cake makes about 12–15 servings. It usually takes me 15 minutes to prepare and 45–50 minutes to bake, so the total time is just about 1 hour.

Variations

I sometimes change up the recipe by using different flavored cake mixes, like white or lemon, to give the cake a different twist. If I want more richness, I fold white chocolate chips into the batter. For extra fruitiness, I add a swirl of strawberry jam on top before baking.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 4 days. When I want to serve it again, I either enjoy it cold or warm up individual slices in the microwave for about 15–20 seconds. If I need to store it longer, I freeze portions in airtight containers for up to 2 months and thaw them in the fridge overnight before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries, but I make sure to thaw and drain them well before adding them to the pan so the cake doesn’t get soggy.

Do I have to add the coconut and pecans?

No, I don’t have to. I often skip them if I want a smoother texture or if I’m serving someone with nut allergies.

Can I make this cake ahead of time?

Yes, I often bake it the day before, and it still tastes wonderful the next day. The flavors even deepen after sitting overnight.

How do I know when the cake is done?

I check that the center is set and no longer jiggly. The top should be golden and cracked, which is the signature look of an earthquake cake.

Can I serve this cake cold?

Yes, I actually like it both ways. Cold from the fridge gives me a denser, cheesecake-like texture, while warm makes it extra gooey and comforting.

Conclusion

This Strawberry Earthquake Cake is a dessert I love making because it’s simple yet always impresses. The combination of fruity strawberries, creamy filling, and soft cake makes every bite satisfying. I enjoy how it looks beautiful without any effort and how versatile it is with flavor swaps and variations. It’s the kind of cake that I know will always be a hit whenever I make it.